Couscous with garden peas
Moroccan couscous with chickpeas, garden peas, parsley and white cheese cubes.
Spoon the couscous, the raisins and half of the herbs from the couscous package with the chickpeas in a bowl.
Boil the water and pour it over the couscous. Let stand for 5 minutes. Meanwhile, squeeze out lemon and cut the parsley.
Beat some lemon juice with the oil and season with (freshly ground) salt and pepper.
Put the garden peas in a sieve, rinse until they are fresh green. Spoon them with the lemon dressing.
Scoop parsley through the couscous, season with pepper and sprinkle with the cheese.
Serve the peas with the rest of the parsley over it.
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